Thai Green Curry

Aromatic coconut curry with vegetables and your choice of protein.

Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 servings

Ingredients

  • 2 tbsp coconut oil
  • 3 tbsp green curry paste
  • 1 can coconut milk 14 oz, full fat
  • 1 lb chicken breast or tofu cubed
  • 1 cup Thai eggplant or zucchini cubed
  • 1 cup bamboo shoots
  • 1 tbsp fish sauce or soy sauce for vegetarian
  • 1 tsp palm sugar or brown sugar
  • Thai basil leaves for serving
  • Jasmine rice for serving

Directions

  1. Heat coconut oil in a wok or large pan over medium-high heat.
  2. Add curry paste and fry for 1 minute until fragrant.
  3. Add half the coconut milk and stir to combine with the paste.
  4. Add chicken or tofu and cook for 5 minutes.
  5. Pour in remaining coconut milk, add vegetables, and simmer for 15 minutes.
  6. Season with fish sauce and sugar. Adjust to taste.
  7. Garnish with Thai basil and serve over jasmine rice.

Notes

  • For extra heat, add sliced Thai chilies.
  • Mae Ploy or Maesri are good store-bought curry paste brands.
  • Use firm tofu for a vegetarian version.